eggless caramel bread pudding recipe
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4.5 from 20 votes

caramel bread pudding

eggless caramel bread pudding recipe - steamed no bake eggless caramel pudding made with bread slices.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: desserts
Cuisine: world
Servings: 2 to 3
Author: Dassana Amit


for bread pudding

  • 4 slices sandwich bread or 6 slices small bread (whole wheat, brown, multi grain or white bread)
  • 1.5 cups whole milk or 375 ml whole milk
  • 4 tablespoon sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon vanilla extract or essence

for making caramel

  • 2 to 2.5 tablespoon sugar
  • 1 tablespoon water


making the caramel and bread pudding mixture

  • chop 4 slices of sandwich bread into cubes. the smaller the better as then they can be easily mashed.
  • in a pan, take 1.5 cups milk. add 4 tbsp sugar. then add 1 tsp corn starch.
  • keep the pan on a low flame and stir so that the sugar dissolves.
  • heat the milk on a low flame. no need to boil.
  • once the milk has become hot, remove the pan from fire. add the bread cubes to the milk.
  • mash very well with a masher or spatula. the bread crumbs need to be mashed finely. if not, then small pieces of bread will be felt in the pudding.
  • add 1/2 tsp vanilla extract and stir. keep this mashed bread and milk mixture aside.
  • in another pan take 2 to 2.5 tbsp sugar and 1 tbsp water. you can use any pan as long as the pudding mixture fits into it keeping about 1/2 to 1 inch space from the top.
  • now place this pan on stove top and begin to melt the sugar.
  • using a spoon stir this mixture while the sugar is melting.
  • a stage will come when you will see lots of big bubbles in the sugar solution. keep on stirring so that the sugar does not start burning from the edges.
  • then the solution will start turning brown.
  • keep on stirring to get an even color and caramelization.
  • when the color turns to a golden with small bubbles appearing, the caramel is ready.
  • switch off and with the help of tongs or gloves, lift the pan and quickly start tilting & moving the pan, so that the caramel gets coated evenly on all sides. be careful as the caramel is very hot and the pan too. you have to be quick as once the caramel starts cooling, it sets.
  • now in the pan, spoon the mashed bread and milk mixture.
  • cover with an aluminium foil and poke holes with a tooth pick in the foil.

option 1. making bread pudding in an electric cooker

  • boil about 3 cups water in the cooker. start heating the water when you are making the caramel.
  • when the water becomes hot, place the pudding pan in the steamer pan.
  • steam for 30 minutes, till the caramel bread pudding is set.

option 2. making bread pudding in a pan on stove top

  • boil required amount of water in a broad pan in which the pudding pan can easily fit. the amount of water to be added depends on the size of the pan.
  • place the pudding pan carefully in the broad pan. cover with a lid.
  • steam on a medium flame for 25 to 30 minutes till the caramel bread pudding is set.

option 3. making bread pudding in a pressure cooker

  • add water in the cooker. the amount of water to be added depends on the size of the cooker.
  • the water should touch about 1 to 1.5 inch above from the base of the pudding pan. boil water in the cooker. then place the pudding pan in it, carefully.
  • cover the lid of the cooker tightly. remove the vent weight/whistle.
  • steam the pudding in the pressure cooker for 20 to 25 minutes till its set.

serving caramel bread pudding

  • if you remove the bread pudding when it becomes warm, you won't be able to get a neat slice, but the pudding with its soft gooey texture taste yum. 
  • to get neat slices, you will have to refrigerate the bread pudding for a couple of hours and then unmold. you can even serve this pudding once it cools down at room temperature.
  • slice and serve caramel bread pudding once its refrigerated. you can top the pudding with caramel sauce or chocolate sauce.